Thai turkey curry from the wok

Ingredients for 4 servings:

• 500 g turkey meat (turkey goulash)
• 2 large bell peppers
• 1 can coconut milk
• 1 cup sour cream
• 500 g mushrooms, fresh
• 4 m.-sized tomatoes
• 2 cloves garlic
• 1 jar bamboo shoot(s)
• 1 stalk(s) leek
• 1 chili pepper(s)
• 3 m.-sized onion(s)
• 1 handful of cashew nuts
• some salt and pepper
• some soy sauce
• 1 tbsp curry paste
• 3 tbsp oil (wok or sesame oil)

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 50 minutes

Sharp

Marinate the turkey goulash in soy sauce 3-4 hours in advance and season with salt and pepper. Heat oil in a wok and fry the turkey goulash with the crushed garlic. Remove the briefly cooked meat and keep warm. Now fry the finely chopped mushrooms and onions. Season briefly with salt and pepper and keep warm. Next, heat 3 tablespoons of oil and stir in the curry paste (careful, it’s hot!). Deglaze the mixture with the coconut milk. Add the sour cream and bring everything to a boil briefly. Add the meat again and let it simmer for about 10 to 15 minutes. Finally, add the remaining ingredients such as the finely chopped bell pepper and chili pepper, the mushrooms, crushed nuts, leeks, tomatoes, and bamboo shoots to the sauce, bring back to a boil briefly, and then serve with rice. Note: I used original curry paste (you can also make your own) from Thailand. 1 tablespoon is pleasantly spicy. If you want it less spicy, use half or, of course, for those who like it spicy, use more!